Best practices - Time fermenting; Bottling; Conditioning

[MrBJones]

Generally speaking, for ordinary ales, what's optimal

1. Time in fermenter (assume temperature controlled)
2. Once bottled, how long should it be kept at room temperature
3. At what point should it be moved to the refrigerator for conditioning

What other suggestions do you have that might be related? Thanks!

 

[Limbrizik]

Here's a good Brulosophy article on the subject; http://brulosophy.com/methods/fermentation-schedules/

 

[kh54s10]

I am surprised this one is not already 3 pages long with dozens of different timelines.....
For me it is typically:
1) 2 weeks - unless I get lazy
2) 3 weeks - but I sneak some starting at about 2 weeks They are always better after 3 weeks.
3) refer to #2 I cool for a day or so, then start drinking them. I only put 6-12 in the fridge at a time. Sometimes I drink all of the chilled ones in one day.....

I have mine in a dark place in the basement so relatively stable temperatures. I age some of the bigger beers for a year or more. My longest batch lasted 3 years. It was a winter warmer at about 10% abv. The current one is just over 1 year, a Russian Imperial Stout, also about 10% ABV.

 

[singybrue]

Generally speaking,

1. Until it's done fermenting.
2. Until it's carbonated.
3. After it's carbonated.

 

[TheHopfather]

You'll got a ton of different opinions on this thread!

For me;
1) 2 weeks is generally safe, sometimes more, sometimes less. Yeast generally doesn't care about our timelines, it's done when it's done.
2) 2 weeks to carb, 3 weeks tastes better.
3) Once I'm happy with the carb/taste they go into the fridge for 24 hours or more. I typically only do a few in the fridge at a time, replenish as needed.

 

[MrBJones]

What about temperature while carbonating in the bottle - - what's too high? At my house in Dallas, summer indoor temps are 76ish while the a/c is on. But if nobody is home, we let it go up to 82.

 

[kh54s10]

What about temperature while carbonating in the bottle - - what's too high? At my house in Dallas, summer indoor temps are 76ish while the a/c is on. But if nobody is home, we let it go up to 82.

Mine condition in my basement, partially heated, that is in the low 70s year round. I think you are in a decent range.

 

[Brownalemikie]

What about temperature while carbonating in the bottle - - what's too high? At my house in Dallas, summer indoor temps are 76ish while the a/c is on. But if nobody is home, we let it go up to 82.

Do you have a laundry room with laundry tub/sink? If so, fill tub with about 4 inches of cool water. Then freeze 4 plastic 1/2 gallon milk cartons filled with water. Then put one frozen milk jug in the water about every 6-8 hours. It works for me. Keeps my carboys about 66-68 degrees. Just sayin....

 

[MrBJones]

Do you have a laundry room with laundry tub/sink? If so, fill tub with about 4 inches of cool water. Then freeze 4 plastic 1/2 gallon milk cartons filled with water. Then put one frozen milk jug in the water about every 6-8 hours. It works for me. Keeps my carboys about 66-68 degrees. Just sayin....

I was actually asking about air temp while the capped bottles carbonate.

My carboys have a Cool Brewing cooler, I can easily lower it to 50s if need be . But can't fit five gallons worth of bottles in it.

 

[Brownalemikie]

I was actually asking about air temp while the capped bottles carbonate.

My carboys have a Cool Brewing cooler, I can easily lower it to 50s if need be . But can't fit five gallons worth of bottles in it.

Hmmm, how many bottles will fit in your laundry tub?

 

[MrBJones]

So, once in the bottles - while carbonating and afterward - it's ok if the air temp moves around from a low of 76 to a high of 82?

 

[A2HB]

I think the higher the conditioning temps, the more likely your beer will start to degrade faster. Hop flavor/aroma will fade, any apparent off flavors may become more prominent at the higher temps. But honestly that's all long term storage issues ( like greater than 6 weeks), for a short term I don't think high temps are anything to really worry about too much. 82 is not even that hot, sometimes it's gets to the upper 90's in my apt and the beers that I bottle condition still taste fine after a few days of chilling in the fridge. RDWHAHB

 

[C-Rider]

I was actually asking about air temp while the capped bottles carbonate.

My carboys have a Cool Brewing cooler, I can easily lower it to 50s if need be . But can't fit five gallons worth of bottles in it.

That's why I do 2 gallon batches gives 3 six packs and a variety.